Go Back
+ servings
Egg Salad Sandwich Spread - PiperCooks
Print Recipe
No ratings yet

Egg Salad Sandwich Spread

Try this recipe for egg salad sandwich spread, using Greek yogurt in place of some of the mayonnaise and a bit of chopped up celery for a little crunch.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Cuisine: American
Keyword: egg salad, sandwich
Servings: 4 sandwiches


  • 6 large eggs
  • 1 celery stalk finely diced
  • ¼ cup plain Greek yogourt
  • 2 tablespoon mayonnaise
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • teaspoon ground black pepper
  • diced pickled red onion for garnish
  • pita or bread to serve
  • lettuce to serve


  • Place the eggs in a pot and cover them by an inch or so with cold water. Place over high heat and bring to a boil. Once it comes to a boil, turn the heat off, place a lid on the pan and let sit for 10 minutes.
  • Remove eggs from the hot water, and place in a boil of iced water. Let sit for 5 minutes. Peel.
  • Grate the eggs on a box grater or chop them with a knife.  
  • In a large bowl, mix together the mayo, Greek yogurt, celery, mustard, salt and pepper. Taste for seasoning. 
  • Gently fold in the shredded/chopped egg.
  • To serve, add lettuce to your bread or pita, then add the egg salad. Garnish with pickled red onions.